Abstract
In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
Highlights
In western diets, meat and meat products are one of the main sources of high-biological value protein, in addition to containing micronutrients such as minerals and vitamins (A, B12, folic acid, among others) that are highly bio-available [1].Despite these excellent nutritional properties, the intake of meat and meat products is related with a higher incidence of cardiovascular diseases and obesity, increasing the negative perception attached to Molecules 2020, 25, 2859; doi:10.3390/molecules25122859 www.mdpi.com/journal/moleculesMolecules 2020, 25, 2859 the consumers of these food products in recent years [2]
As discussed in some of the previously cited works, the chicken patties with pomegranate peel exhibited a better protection against lipid oxidation and microbial deterioration during refrigerated storage, compared to samples treated with butylated hydroxytoluene (BHT)
The results found in this work indicated that the combination of pomegranate peel extract (PPE) and vacuum packaging (VP) is an adequate strategy for prolonging the shelf life of goat meat and nuggets
Summary
Meat and meat products are one of the main sources of high-biological value protein, in addition to containing micronutrients such as minerals (iron, magnesium, potassium, selenium and sodium) and vitamins (A, B12 , folic acid, among others) that are highly bio-available [1]. The need to find alternatives to substitute the synthetic additives has led to scientific researchers and meat industries devoting great efforts to using renewable biomass as a natural source of new biomolecules with functional properties [7,12,13,14,15] In this context, the agri-food industry produces large amounts of waste and by-products that usually are underutilized or discarded, but that contain remarkable amounts of bioactive compounds with properties that make them suitable to be used as natural ingredients [16,17,18,19]. Due to the fact that they present disadvantages that negatively affect the bioactive properties of the extracted biomolecules, in the last few years, eco-friendly and sustainable avant-garde technologies have been developed and applied in combination with smart solvents, namely deep eutectic solvents and natural deep eutectic solvents, in the field of the recovery of natural functional ingredients. The role of the extracts, in both the technological and health properties of reformulated meat products, are featured
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